For a wintertime fresh tomato sauce recipe with summertime flavor, we started with cherry tomatoes and then added more flavor by tossing them with a little sugar as well as salt, pepper, red pepper flakes, vinegar, and garlic slivers. We then roasted them in a single layer, which cooked off excess liquid and produced sweet and concentrated results in just 35 minutes. With our final touches of basil and cheese, we had produced a fresh tomato sauce recipe in late winter that we wouldn't mind eating during the summer. (less)

Grape tomatoes can be substituted, but because they also tend to be sweeter, you will want to reduce or even omit the sugar. Do likewise if your cherry tomatoes are very sweet, but this is less likely when using winter cherry tomatoes.

2. While tomatoes cook, bring 4 quarts water to boil in large stockpot. Just before removing tomatoes from oven, stir 1 tablespoon salt and pasta into boiling water and cook until al dente. Drain pasta and return to pot. Using rubber spatula, scrape tomato mixture into pot on top of pasta. Add basil and toss to combine. Serve immediately, sprinkling cheese over individual bowls.

JUST RIGHT: Tomatoes roasted to the perfect degree look slightly wrinkled but still hold juicy flesh within their skins

TOO MUCH: Overroasted tomatoes are too dry to create an ample sauce, and they turn into hard lumps that fail to mingle with the pasta.